Madagascar Bourbon Vanilla Bourbon Extract Recipes

HOMEMADE BOURBON VANILLA EXTRACT

Steps:

• I recommend sterilizing your bottles or jars before using them. This can be done by boiling them in a stock-pot of water for 10 minutes, then carefully remove them to a clean towel to dry completely.
• Using the tip of a sharp knife slice bean gently lengthwise, stopping just before you get to the end.
• Place desired number of sliced vanilla beans into the bottle of choice, snip your beans in half if the alcohol doesn't cover the entire bean as this will prevent mold.
• With funnel placed on top of the bottle, slowly pour your alcohol over the beans until they are covered and bottle is full. *Tip | If your funnel isn't flowing, simply lift it slightly off the mouth of the bottle breaking the seal and allow it to flow easily. Place on lid and tighten, shake passionately for a minute.
• Write date started on the bottom or side of the bottle, using chalk or metallic marker as well as type of vanilla.
• Once your vanilla no longer smells of the spirit you used and smells instead like vanilla it is ready!

MADAGASCAR BOURBON VANILLA, BOURBON EXTRACT

Steps:

• Combine ingredients in a jar with tight fitting lid.
• Cover jar and let stand 4 weeks.
• Mixture will turn amber colored in a day or two.
• Shake every couple days and store out of direct light and heat.
• When bottle is 1/4 full add three to four more beans and more alcohol. Let stand for another week before using. Seeds may float in the syrupy liquid but unless you are giving the finished product as a gift, don't remove them-they only add to the flavor. Use one-forth to one-third the amount called for in most recipes as this has a very strong vanilla flavor. The vanilla beans are good as long as they have a vanilla scent. When they have lost their scent, discard and replace with fresh beans. The beans can be removed from the alcohol and scraped or chopped and use them in recipes in place of the extract if you want a strong vanilla flavor.

MADAGASCAR BOURBON VANILLA TRUFFLES

Steps:

• Halve 3 of the vanilla beans lengthwise and scrape out the seeds. In a 1-quart saucepan over medium heat, bring the beans, seeds, and cream to a boil. Turn off the heat, cover the pan and steep for 15 minutes. Remove the vanilla beans and discard. Place 1 pound of the chocolate in a 2-quart mixing bowl. Reheat the cream to a boil and pour into the bowl with the chocolate. Let the mixture stand for 1 minute, then stir together with a rubber spatula, whisk, or immersion blender until thoroughly blended. Cover the truffle cream, let cool to room temperature, and chill in the refrigerator until thick but not stiff (2 to 3 hours). Or let the truffle cream sit at room temperature for several hours or overnight until completely set and thick.
• Line 2 baking sheets with parchment or waxed paper. Fit a 12-inch pastry bag with a large, plain round pastry tip with a 1/2-inch opening and fill partway with the truffle cream. Holding the pastry bag 1 inch above the paper, pipe out mounds about 1 inch in diameter. Or use a small ice cream scoop to form the mounds. Cover the mounds with plastic wrap and chill in the freezer for 2 hours or in the refrigerator for 6 hours.
• Dust your hands with cocoa powder and roll the mounds into balls. These will be the truffle centers. Cover and chill the centers for another 2 hours in the freezer.
• Remove the truffle centers from the freezer and bring to cool-room temperature so the outer coating won't crack when they are dipped. Line 2 more baking sheets with parchment or waxed paper. Using a clean coffee grinder, process the remaining 2 vanilla beans until finely ground, and set aside. Melt and temper the remaining 1 1/2 pounds chocolate (see pages 25-30). Place a truffle center into the tempered chocolate, coating it completely. With a dipper or fork, remove the center from the chocolate, carefully shake off the excess chocolate, and turn the truffle out onto the paper. After dipping 4 truffles, center a pinch of ground vanilla beans on top of each truffle before the chocolate sets up.
• Let the truffles set up at room temperature, or chill them in the refrigerator for 10 to 15 minutes. When the truffles are set, place them in paper candy cups. In a tightly covered container wrapped in several layers of aluminum foil, the truffles will keep for 1 month in the refrigerator or 2 months in the freezer. The truffles are best served at room temperature.
• VARIATIONS
• Tahitian Vanilla Truffles: Substitute Tahitian vanilla beans for the Madagascar Bourbon vanilla beans.
• White Chocolate Madagascar Bourbon Vanilla Truffles: Substitute white chocolate for the bittersweet chocolate and use 3/4 cup heavy whipping cream.
• Milk Chocolate Madagascar Bourbon Vanilla Truffles: Substitute milk chocolate for the bittersweet chocolate and use 1 cup heavy whipping cream.